Recipes

Submit your recipes by email to mlec@mlecmn.net One recipe is chosen each month. If your recipe is printed, your account will be credited $5.00.

February 2018

Blueberry Coffee Cake or Muffins

2 cups flour

1 cup sugar

2 tsps baking powder

1/2 cup butter

2 eggs

1 cup milk (1/2 cup for muffins)

1 tsp vanilla

2 cups blueberries - can be fresh, canned or thawed frozen ones

In medium bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. In a bowl, combine milk, eggs and vanilla. Add to the dry ingredients all at once, stirring until just moistened. Stir in blueberries. Pour into a greased 13” x 9” baking pan (or muffin tins). For muffins, sprinkle with sugar for topping and bake at 30 minutes at 375 degrees.)

Topping for coffee cake:

1/3 cup brown sugar

1/3 cup white sugar

1 tbsp cinnamon

1/2 cup chopped nuts

1 tbsp butter

Mix all together and sprinkle over cake. Bake at 350 degrees for 35 minutes.
For muffins: Sprinkle with sugar and bake at 375 degrees for 30 minutes.

Combine flour, paprika, and ½ teaspoon salt. Roll meatballs in flour mixture. Brown in hot shortening; drain. Place in 1 ½ quart casserole. In same skillet, cook onion in shortening until tender but not brown. Stir in remaining ingredients and heat to boiling; add to meatballs in casserole. Cover and bake at 350 degrees for 35 to 40 minutes.

Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

Thanks to Craig Klingelhofer of Aitkin for submitting this recipe.

January 2017

Up North Southwest Bake

1 lb. ground beef - cooked and drained

1 - 10 oz. can tomatoes and chiles

1 1/2 c. beef broth

1 each green & yellow peppers, diced

1 can black bean, drained & rinsed

1/2 c. frozen corn

1 1/2 c. instant brown or white rice

1 Tsp. taco seasoning

Put rice in lightly greased 9” x 13” casserole. Gently fold together all other ingredients and place on top of rice. Bake at 350° for 30 minutes. Remove and sprinkle with mexi-cheese to your liking, (one cup is plenty)

Thanks to Cindy Scott of Minnetonka/Farm Island for submitting this recipe.

December 2016

Pistachio Bread

1 pkg yellow cake mix

1 pkg instant pistachio pudding mix

4 eggs

3/4 c maraschino cherries, chopped

1/2 c nuts (pistachios or pecans), chopped

1/8 c water

1/4 oil

1 c sour cream

1/8 c sugar and 1 tsp cinnamon, mixed

Combine all ingredients except sugar and cinnamon. Mix with a spoon, not a mixer. Grease 2 - 2.5 x 4.5 x 8.5” loaf pans. Dust pans with sugar cinnamon mix, leaving some to sprinkle on the top of loaves. Fill pans and bake at 350° for 40-50 minutes. Check with toothpick in the center of loaf and when it comes out clean, it’s done.

Thanks to Joelen Schoeben of Aitkin for submitting this recipe.

November 2016

Surprise Chocolate Cake

Mix a chocolate cake mix according to directions. Pour half the batter into a greased 9 X 13 pan.

Cream:

2 Tbsp. softened butter

1 - 8 oz. pkg. softened cream cheese

2 Tbsp. milk

1/4 cup sugar

1 Tbsp. corn starch

Add:

1 egg

2 Tbsp. milk

1 tsp. vanilla

Beat until smooth, then spoon by Tbsp. over cake batter - carefully spread. Add the rest of the cake batter.With a knife swirl thru the batter. Bake at 350 degrees and start checking after 35 minutes with a toothpick for doneness.

Preheat oven to 350°. Combine all ingredients in a large bowl. Mix. (Mix will be a little thick.) Pour into a greased 13"x9" baking pan and spread evenly across the bottom. Sprinkle extra chocolate chips and M&M candies on top. Bake 20-30 minutes.

Thanks to Patricia A Trombley of Anoka (and Farm Island Township) for submitting this recipe.

September 2016

Apple Upside Down French Toast

1/2 c. butter

1-1/4 c. dark brown sugar

3 Granny Smith apples, peeled, cored, and sliced

1 tsp. cinnamon

1 loaf whole wheat french bread cut into 1-1/2 in thick slices

1-1/2 c. milk

6 eggs

1 tsp. vanilla extract

1 tsp. nutmeg

1 c. sliced almonds or chopped walnuts (optional)

Combine butter and sugar in sauce pan. Cook over medium heat until bubbles appear, stirring frequently. Pour into a 13” x 9” baking pan and spread evenly across the bottom. Let cool. Place apple slices in rows, close together, on top of sauce, sprinkle with cinnamon and layer bread slices on over the top.

Combine milk, eggs, and vanilla extract. Pour over bread. Sprinkle nutmeg on top, cover and refrigerate overnight. The next day, preheat oven to 350°, Uncover pan and bake 60 minutes or until golden brown and crispy on the top. Scoop serving so that apples are on top, and spoon sauce from pan over each serving. If desired, sprinkle with almonds or walnuts. Serves 8.

Thanks to Sharon K Peterson of Onamia for submitting this recipe.

August 2016

Kale Salad

A large bunch of fresh kale washed with stems removed.

Cut or tear leaves into medium-sized pieces.

One thinly sliced onion

Dressing:

4 T olive oil

4T Rice wine vinegar (seasoned or plain)

2 T Raw honey

Shake in jar until blended

Add part of dressing to the thinly sliced onions and let set for an hour.

Add the kale and rest of dressing and toss til coated well. May be tossed an hour ahead of serving.

Thanks to Sharon Hegstrom of Onamia for submitting this recipe.

July 2016

Cheesy Brat Stew

5 or 6 cooked brats

4 to 5 medium potatoes

1 small onion, chopped

1 can cream of mushroom soup

1 can french style green beans

1+ cup grated american or velveeta type cheese

In a pot, start heating soup and green beans. Cut brats in 1/2” pieces and add to soup. Cut potatoes into 3/4-1” chunks and add to pot. Stir in onion and cheese.

Heat slowly until the potatoes are done.

Makes enough for 4-6 hearty appetites. Very good to use up leftover brats and easy to make.

It is the mission of MLEC to enhance the quality of life for people of our communities and surrounding areas by consistently providing safe, reliable, affordable electric service, and other value added services and technologies while holding our employees, our communities, and our environment in high regard.

Touchstone Energy® Cooperatives is a national network of electric cooperatives across 46 states that provides resources and leverages partnerships to help member cooperatives and their employees better engage and serve their members. By working together, Touchstone Energy cooperatives stand as a source of power and information to their 32 million member-owners every day.